Sugar Free Blueberry Pie
Contributed by Diane S.

1 recipe Pastry crust
4 cup Blueberries -- fresh or frozen, thawed
4 teaspoons Sweet and Low
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 tablespoon Lemon juice
2 tablespoons Quick tapioca
10 drops Liquid butter flavoring

Line 10" pie plate with crust of your choice.  Pick over, wash and drain
berries.  Mix next 6 ingredients together in small bowl. Toss with
berries being careful to not crush the berries too much. Pour berries in
crust, making sure all the "goodies" are scraped from the bowl.
Cover with top crust, slit for steam to escape. Bake at 425 degrees F. for
10 minutes, reduce heat to 325 degrees F. for 45 minutes or until crust
is golden brown and filling is bubbly.  For a little added flavor to the
crust you can sprinkle with a light mixture of Sweet and Low and
cinnamon. Cool on wire rack, serve with dollop of Lite Cool Whip or
small scoop of vanilla ice cream (sugar free!) if desired.
Makes 8 servings

Note: Refrigerate this because the blueberries tend to mold quickly!